Creme a la Viennoise, Moulee
From A guide to modern cookery, 1909
Serves 4
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 437. The excerpt below is the record exactly as published.
CREME A LA VIENNOISE, MOULEE This is a custard with caramel, but instead of clothing the mould with the latter, it is dissolved in the hot milk. The custard should be treated exactly like the vanilla-flavoured kind
Cook this with the app: pantry check, scaling, and the assistant.